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Preheat your oven to 325°F. Have a round baking mold (such as a llanera or a 8-inch round cake pan) ready. Ensure it has a lid or foil to cover it.

To make the caramel, place the granulated sugar in a small, heavy-bottomed saucepan over medium-low heat. Cook, without stirring initially, until the sugar begins to melt and turn amber around the edges. Once melting, gently swirl the pan or stir with a heat-proof spatula until all the sugar is dissolved and a rich, amber-colored caramel forms. Be careful not to burn it.

Immediately and carefully pour the hot caramel into the bottom of your baking mold. Tilt the mold to evenly coat the bottom surface with a thin layer of caramel. Set aside to allow the caramel to harden.

In a large bowl, whisk together the egg yolks and sweetened condensed milk until well combined and smooth. Do not over-whisk, as this can incorporate too much air.

Gradually whisk in the evaporated milk and vanilla extract until fully incorporated. If using, stir in the lemon zest.

Once the caramel in the mold has hardened, pass the custard mixture through a fine-mesh sieve directly into the caramel-lined baking mold. This step ensures a silky-smooth custard by removing any chalazae or bits of cooked egg.

Cover the baking mold tightly with its lid or aluminum foil. Place the covered mold into a larger roasting pan or baking dish. Carefully pour hot water into the larger pan, creating a water bath (bain-marie), until the water comes about halfway up the sides of the flan mold.

Carefully transfer the roasting pan with the water bath and flan mold to the preheated oven. Bake for 60 minutes, or until the flan is set but still has a slight jiggle in the center.

To check for doneness, gently touch the top of the flan; it should not stick to your finger. You can also insert a thin knife or toothpick into the center; it should come out mostly clean. Remove the roasting pan from the oven, then carefully remove the flan mold from the water bath.

Allow the flan to cool completely at room temperature, then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set and firm up.

To unmold, run a thin knife or offset spatula around the edges of the flan to loosen it from the mold. Place a serving plate upside down over the flan mold, then carefully and quickly invert the flan onto the plate. The caramel sauce will now be on top.

Slice and serve your silky, creamy Leche Flan. Enjoy!


Preheat your oven to 325°F. Have a round baking mold (such as a llanera or a 8-inch round cake pan) ready. Ensure it has a lid or foil to cover it.

To make the caramel, place the granulated sugar in a small, heavy-bottomed saucepan over medium-low heat. Cook, without stirring initially, until the sugar begins to melt and turn amber around the edges. Once melting, gently swirl the pan or stir with a heat-proof spatula until all the sugar is dissolved and a rich, amber-colored caramel forms. Be careful not to burn it.

Immediately and carefully pour the hot caramel into the bottom of your baking mold. Tilt the mold to evenly coat the bottom surface with a thin layer of caramel. Set aside to allow the caramel to harden.

In a large bowl, whisk together the egg yolks and sweetened condensed milk until well combined and smooth. Do not over-whisk, as this can incorporate too much air.

Gradually whisk in the evaporated milk and vanilla extract until fully incorporated. If using, stir in the lemon zest.

Once the caramel in the mold has hardened, pass the custard mixture through a fine-mesh sieve directly into the caramel-lined baking mold. This step ensures a silky-smooth custard by removing any chalazae or bits of cooked egg.

Cover the baking mold tightly with its lid or aluminum foil. Place the covered mold into a larger roasting pan or baking dish. Carefully pour hot water into the larger pan, creating a water bath (bain-marie), until the water comes about halfway up the sides of the flan mold.

Carefully transfer the roasting pan with the water bath and flan mold to the preheated oven. Bake for 60 minutes, or until the flan is set but still has a slight jiggle in the center.

To check for doneness, gently touch the top of the flan; it should not stick to your finger. You can also insert a thin knife or toothpick into the center; it should come out mostly clean. Remove the roasting pan from the oven, then carefully remove the flan mold from the water bath.

Allow the flan to cool completely at room temperature, then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set and firm up.

To unmold, run a thin knife or offset spatula around the edges of the flan to loosen it from the mold. Place a serving plate upside down over the flan mold, then carefully and quickly invert the flan onto the plate. The caramel sauce will now be on top.

Slice and serve your silky, creamy Leche Flan. Enjoy!
